Sunday, May 11, 2014

Jamaican Rice and Peas

Rich, sweet, salty and yummy!

Jamaican Rice and Peas

1 or 2 cans red kidney beans
2 cloves garlic very thinly sliced
1 can coconut milk
1 c rice
2 green onions (you can leave out if you don't have any)
1 tsp dried thyme or a couple of sprigs fresh
1 t salt
black pepper

Measure out coconut milk and add water until you have 2 1/4 c liquid total. (That will be about 3/4 c water). Put that, along with everything else including salt an pepper, into a pot. Bring to a boil, then cover and cook over low heat about 20 minutes, until liquid is absorbed.

A painting for spring :)
Ferdinand Hodler, Spring, 1901

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